Funky Vinaigrette

Recipe Ingredients

1 cup	237ml	Olive oil
1/4 cup	59ml	Rice wine vinegar
2 teaspoons	10ml	Wasabi - diluted with
1 teaspoon	5ml	Water
		Juice of one orange
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Chopped cilantro
		Honey - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	474ml	Fresh baby greens - cleaned
1 cup	237ml	Julienned radacchio
1 cup	237ml	Julienned endive
1/4 cup	27g / 1oz	Grated carrots
8 oz	227g	Raw tuna loin - (4 pieces)
		Garnish
4		Fried wonton wrappers
1		Red onion - shaved
		Fresh sprouts
		Edible flowers

Recipe Instructions

In a mixing bowl, whisk the olive oil, vinegar, wasabi, orange juice and shallots, together. Whisk until the vinaigrette is emulsified. Add the cilantro. Drizzle the honey to taste. Season with salt and pepper.

In a mixing bowl, combine the baby greens, radicchio, endive and carrots. Toss the greens with the vinaigrette. Season with salt and pepper. Mound the greens in the center of the plate. Arrange the tuna around the greens. Drizzle any remaining vinaigrette over the tuna Garnish the salad with the fried wontons, red onions, sprouts and edible flowers.

This recipe yields 4 salads.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2405 broadcast 01-02-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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